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Lemon Garlic Chicken

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Last night for dinner I made lemon garlic chicken.  I usually make Ashley’s version of this meal, but I decided I would try a version I found on Pinterest again.

This meal, while somewhat savory, was a slight bust.  Maybe I cooked it for too long, maybe I didn’t add enough spices, but whatever the case it wasn’t exactly what I was hoping for.  My husband loved it though.. my daughter only liked the rice and broccoli.

I don’t know if I will make this version again.  Somewhat of an epic fail.  I’m contemplating if I should post the recipe or not.

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School has begun..

It is rather bittersweet that school has commenced three weeks ago.  I am happy to send my kids off, but at the same time I am a little sad.  I won’t lie, after the first day of school after I dropped them off, I came straight home and I went in my son’s room and I cried.

It’s sweet that they’re going to school because now I have the house to myself with my dog.  But I miss the chattering sounds.  It’s easier to get things done around the house but it’s still quiet.  I’m happy I’m finally catching up on my shows on my DVR and I am able to craft uninterrupted.

Another thing that has begun is football season.  We are huge football fans here.  It is going to be a great season.. even though our team will lose.

I am making something with chicken tonight.  Not sure what yet.

So, I do apologize for the lengthy delay in posting a blog but I will do better.  More recipes and pictures to follow soon.

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Tri Tip Steak

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This is what I had for dinner the other night.  My husband smoked a tri-tip steak for dinner and it was so amazing.

I bought him a smoker for Father’s Day a few years ago and everything he makes in it turns out amazing!  I will never eat regular turkey the same way again.  Every year for Thanksgiving he smokes the turkey and I make all of the side dishes.

This tri tip steak is so amazing.  Here it is when we added the rub on it that we got at the butcher as well.

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I think he smoked it on the smoker for like thirty minutes per side.. but I could be mistaken.  But it turned out in absolute perfection!

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Yummy burger

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I had the awesome honor to enjoy this absolute deliciousness.  I wish I could take credit for this burger but unfortunately, it was bought.

It is a philly cheesesteak burger!  Oh my word, I just may have to duplicate this burger one day.  It is so good.  I had been craving a philly cheesesteak for a while now and when I found this treasure, I just had to order it.

In a few days will be my birthday.  Boo!  I always dread my birthday because I don’t like turning another year older.  And soon school starts for my kids.  I am sort of looking forward to that as I will finally get a break from them.  More my daughter than my son.

Tonight for dinner will be pot roast again.  My husband loved it so much he wanted it again.

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Pot Roast : Recipe

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You know, I absolutely love using my crockpot for meals when my day is busy and chaotic.  It is my favorite cooking tool in my kitchen and in the summers I use it most often since I don’t use my oven.  Something about dumping everything in the crockpot and setting it and then walking away is simply gratifying.  I love having someone else, or something else, cook for me.

I stole this recipe from Pinterest.  She makes this simple pot roast that I made for the first time yesterday.  My husband has been begging me since March to make him pot roast for dinner.  I have never made it before so I was hesitant.  But I finally gave it a go and he gave this recipe a 10!  Here’s the recipe.

Easy Pot Roast

Ingredients:

3 lbs. chuck roast

5 potatoes, cut into chunks

1 onion, cut into chunks

4 carrots, cut into chunks

2 cups of beef stock

2 cups of water

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/4 tsp. real salt (I added more for more flavor)

1/4 tsp. pepper

Directions:

Cut up the potatoes, onions, and carrots in chunks.  Add roast in the bottom of the crockpot and then add the vegetables.  Add the seasonings on top of everything.  Pour the beef stock on top and make sure your roast is covered.  If the beef stock doesn’t cover up your roast, add water until it is covered.  Cover the lid and cook on high for five hours or on low for ten hours.  You’ll know when it’s done when you stick your fork in and it just slides off.

Enjoy!

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Chicken Fritters : Recipe

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I am beyond obsessed with these chicken fritters!  I wish I could take full credit for these deliciousness, but I found this recipe on Facebook that Ashley posted.  It is from Natasha’s Kitchen and if you go there, you’ll see a video of how she made this little piece of heaven.  Here is the recipe for it.

Chicken Fritters

Ingredients:

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Extra light olive oil, or any high heat cooking oil

Garlic Aioli Dip:

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  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper

Directions:

Using a sharp knife, dice chicken into ⅓” thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.  Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.

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Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.  Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time.

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I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.*  To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

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Hope you enjoy this as much as my family did!

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Water Challenge

Water Challenge: A month later

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A month ago, Ashley and I partaked in a water challenge.  It was truly what they say it is, a challenge.  Here we are a month later and here are my takes on this water challenge and what I thought of it.

For about a week and a half, it was relatively easy for me to drink water.  But for some reason it was getting more and more difficult to find the time to drink that much water.  I don’t know if it is because I was just getting lazy, if my children are the reason why I stopped drinking water as much, or if I just got sick of the flavor of the bland water.

But the first week and a half I drank between four to six jugs of water a day!  Then it slowly progressed to two or three a day and then went to just one and a half a day!  I started adding a bit of lemon juice in my jug to start getting back into drinking water again.

I also stopped wearing the belly band to help me lose weight.  This month has just been a very slow start for me as I don’t find myself that motivated to wear the belly band as much and I don’t find myself motivated to drink a bunch of water.  But in August, I will partake the challenge again once my kids are in school full time and I won’t be as distracted with my daughter talking my ear off.

I guess between the lack of motivation and the lack of eating healthy, I didn’t really lose a lot of weight.  I lost only one pound but I did lose two inches around my waist.  Another perk is that my boobs did get bigger and fuller.  Not sure how that happened.

There’s my feedback on the water challenge a month later!

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Recipes

Breaded Parmesan Chicken Pasta

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I love a good breaded chicken, but my absolute favorite is when I make my parmesan breaded chicken.  I decided to add a little twist to it by adding some spiral noodles as well.  My husband loved this meal!  It is a winner!

I just added bread crumbs, egg wash, and flour on some chicken breasts and then cooked it in some butter.  I also seasoned the chicken with salt and pepper.  In a separate pot, I cooked some pasta to go with it.  It’s somewhat simple to make but I don’t like all the dishes I use to make it.  After I finished the plating, I added some parmesan cheese shavings and some parsley on top and called it a day.

Sometimes the simpliest recipes are the best meals.

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